Bread
Ingredients
- 425 g of water
- 30 g of olive oil
- 60 g of blond spent grain flour
- 325 g of T65 wheat flour
- 15 g of fresh baker's yeast
- 5 g of salt
Preparation
- Rehydrate the yeasts in lukewarm water.
- Mix the flours with the salt.
- Add the olive oil and the yeast then start kneading, adding the water little by little.
- Knead for ten minutes (the dough must reach 23°C at the end of kneading).
- Leave to stand for about 3 hours at room temperature. The dough should triple in volume.
- Bake for 30 minutes at 200°C in a humid oven.
- Take out and let the bread dry on a wire rack.
Tip : Use from 5% spent grain flour to have a coloring and up to 20% to have a well-risen and not too colored dough.
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